"Homemade eggnog is rich, extravagant, irresistible. But the ingredients - heavy cream, raw eggs, sugar and booze - give one pause. A few years back, I discovered a delicious high-flavor, no-risk alternative: milk punch, made with whole milk (no cream, no eggs). And it's easy to make. No cooking, no whipping egg whites and cream: Just mix and freeze. Make a pitcher today, and stick it in the freezer for the season. The spirits keep the milk from freezing; the freezer keeps the milk from spoiling. But remember, it's potent - one of my friends calls it 'the adult milkshake'!"
— by
USA WEEKEND columnist Pam Anderson

"It is relatively easy to toss a few quarts of eggnog and a bottle of rum into a punch bowl, but take the time to make some eggnog from scratch and you will be amazed how great real eggnog can be."
— by
MGM Grand

"Good old-fashioned eggnog flavored with vanilla and rum extract. Be sure to make extra! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."
— by
MRSMAYNARD

"This is a slushy combination of apple juice, fruit punch, lemonade concentrate, pink lemonade concentrate, water and red food coloring. Add more food coloring for a deeper color. Float an ice ring or ice cubes in the bowl to keep it nice and cold!"
— by
JJOHN32

"This traditional version of classic eggnog is suspected of having roots dating to George Washington's era, but it certainly pulls out all the stops. A creamy blend of egg yolks, egg whites, heavy cream, milk, rum, brandy, and sherry, it requires aging at least 5 to 10 days to achieve its remarkable mellow taste."
— by cutiemoose